An authentic lamb shorba (chorba), a famous meal, is recommended to cook in cauldron and if there is a possibility to place it over an open fire, this will add even more taste to a traditional in many countries meal. You will need about 1 h 30 min to cook a lamb shorba but result is worth of it. Mouth-watering, aromatic, hearty dish with tender lamb pieces and cooked in a meat broth vegetables will make your dinner unforgettable.
Full recipe at www.vsegdavkusno.ru/recipes/s...
Ingredients:
• lamb - 1500 g
• bulb onion - 330 g
• carrot - 160 g
• potato - 500 g
• fresh tomatoes - 200 g
• bell pepper - 200 g
• chili pepper - 1
• salt - 1 tbsp
• ground black pepper - ½ tsp
• ground jeera - ½ tsp
• water - 2 l
You will need:
• carving board
• cauldron or stockpot
Preparation:
1. Wash the meat well with cold water and lay out into a cauldron, pour with 2 l of cold water.
2. Bring to a boil over high heat and skim the froth, cover with a lid and boil for 30 minutes over low heat.
3. Cut the bulb onion, potato, bell pepper, carrot and tomatoes into large pieces.
4. Lay the bulb onion and carrot into the broth and cook for 20 minutes over low heat.
5. Add the tomatoes, bell pepper, salt, ground black pepper and ground jeera and keep cooking over low heat for 5 minutes.
6. Add the potato and a chili pepper and keep boiling over low heat for another 20 minutes. Serve your lamb shorba with fresh cilantro and parsley.
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